Recipe information
Total Time
25 minutes
Yield
4 Servings
Ingredients
1
tablespoon vegetable oil
3
/4 cup sliced shallots (about 5 large)
1
3/4 teaspoons Thai green curry paste
1
14-ounce can unsweetened coconut milk
2
teaspoons fish sauce (such as nam pla or nuoc nam)*
1
pound skinless boneless chicken breast halves, cut into thin strips
1
large red bell pepper, cut into strips
1
/4 cup chopped fresh basil plus sprigs for garnish
2
tablespoons fresh lime juice plus wedges for garnish
Need to make a substitution?
Preparation
Step 1
Heat oil in large saucepan over medium heat. Add shallots and curry paste; stir until shallots soften, about 2 minutes. Add coconut milk and fish sauce; bring to boil. Add chicken and bell pepper; stir until chicken is just cooked through. Stir in chopped basil and lime juice. Season to taste with salt and pepper.
Step 2
Divide curry among bowls. Garnish with basil sprigs and lime wedges.